But then I had to go out while the bread was baking. I told Ted to remove the cover after 30 minutes and bake it 10-15 minutes longer, which he faithfully did… and in the end, the bread was woefully underdone.

But he did say I really must make the bread again. Indeed, what there was of it that was edible was simply amazing: gritty and moist and robust and flavourful, with the most crunchy crust.

But I may not make this recipe. I may see what Jim Lahey, the master of no-knead-dutch-oven-baking has to say about semolina. Or, I took out Bread: A Baker’s Book from the library again, and I may use that to look for formulas instead.

In any event, there it is, in six words, my intention for This Week in Bread: bake in pot. Oh, and revive my sourdough, but then, that would be more than six words…